This book contains 50 delicious chicken recipes, each one more seductive than the last. It will make every meal a turn-on. Is is a very clever (and delicious) play on the popular 50 Shades of Grey novels.
The story follows the adventures of Miss Chicken, a young free-range, from raw innocence to golden brown ecstasy. Like Anastasia Steele, Miss Chicken finds herself at the mercy of a dominating man, in this case, a wealthy, sexy, and very talented chef.
And before long, from slow drizzling to trussing, Miss Chicken discovers the sheer thrill of becoming the main course. A parody in three acts—“The Novice Bird” (easy recipes for roasters), “Falling to Pieces” (parts perfect for weeknight meals), and “Advanced Techniques” (the climax of cooking)—Fifty Shades of Chicken is a cookbook of fifty irresistible, repertoire-boosting chicken dishes that will leave you hungry for more.
With memorable tips and revealing photographs, Fifty Shades of Chicken will have you dominating dinner.
One of my favorite recipes in the book to give you a taste:
"The way his apron hangs from his hips already has me all wobbly. But as he coats my thighs with sticky liquid I can hardly contain myself. Is it the wine, or is my aroma starting to drive him crazy, too? He heats me up fast, and it won't take much to finish me off now. His lips quirk up into a smile. My own juices are mixing with the coating and running all over the place. I get the strangest, sweetest, most hedonistic feeling up and down. Its epicureanism run wild! He spreads my thighs on a plate. Sticky hands and at least five wet napkins. What will the house keeper think? Who cares?"
- 1 pound boneless, skinless chicken thighs, patted dry with paper towels
- 2 garlic cloves, finely chopped
- 1 teaspoon plus a pinch of coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 sweet onion, thinly sliced
- 1 cup white wine
- 1 bay leaf
- 1 cinnamon stick
- 1 tablespoon honey
- 2 tablespoons unsalted butter
- Preheat the oven to 450°F. In a large bowl, toss together the chicken, garlic, 1 teaspoon salt, and the pepper.
- In a small saucepan, simmer together the onion, wine, bay leaf, cinnamon stick, and a pinch of salt until most of the liquid has evaporated, 15 to 20 minutes. Mix in the honey and butter.
- Spoon the mixture over the chicken and toss well. Spread the thighs, onion mixture, and any juices onto a rimmed baking sheet. Bake until the chicken is no longer pink and the onions are meltingly tender and caramelized, about 25 minutes. Serves 2 to 4
Check out the website where you can purchase the book and find out more...